Course
Main
Duration
5+ hours
Serves
4+
Too many hunters throw their shank meat in the grind pile or to the dogs. Instead, maybe try braising them whole in with herbs, onion, and red wine. When given time, this method will transform shanks into a fork-tender piece of meat. It’s one of the most satisfying meals to eat on a cold winter day.
A whole, bone-in shank from a small deer or antelope will tenderize beautifully without much trimming. I used my antelope from this past fall at the Wyoming Women’s Antelope Hunt and it was the perfect size for this recipe. If you have shanks from something larger like an elk, you might want to use a saw to cut them into smaller pieces for faster cooking.
Ingredients
- 2 hindquarter shanks from an antelope or deer, or 1 shank from an elk
- Cooking oil
- 1 large yellow onion, diced
- 2 carrots, sliced
- 2 celery sticks, sliced
- 6 cloves of garlic, minced
- 1 tbsp. tomato paste
- 2 tbsp. all-purpose flour
- 1 1/2 cups dry red wine, plus extra if needed
- 4 cups venison or beef stock, plus extra if needed
- 2-3 sprigs of fresh thyme or rosemary
- 1-2 bay leaves
- Kosher salt and cracked black pepper
Also works with
Special equipment
Preparation
- You can keep shanks from an antelope or deer whole. A large elk shank will probably need to be cut in half or thirds. Season the shanks generously with salt and pepper up to two days in advance. Pre-heat an oven between 250 to 300 degrees. Keep in mind that the lower the heat setting, the longer it will take to tenderize. However, a low temperature will ensure juiciness, whereas high temperatures can dry out the meat.
- Heat a large Dutch oven or cast iron skillet over medium-high heat. Drizzle enough cooking oil to lightly cover the bottom of the pan and brown the shanks on all sides. Remove and set aside.
- Add another tablespoon of oil if needed and sauté the yellow onions. Once they begin to brown and soften, add the carrots, celery, and garlic. Season with a few pinches of salt and fresh cracked pepper. Cook a few additional minutes, then stir in the tomato paste. Once incorporated, sprinkle in the flour and mix.
- Return the shanks to the pot and deglaze with red wine and stock. The braising liquid should come a third to halfway up the pot. If it doesn’t, add more stock or wine.
- Drop in the fresh herbs and cover the Dutch oven with a lid. Transfer to the oven.
- Cook for 5 to 7 hours, or until the shanks are fork tender.
- When the meat is tender, pull the pot from the oven and let it rest for at least 30 minutes before serving. At this point, you have the option to serve as is with all the vegetables in the pot, or reduce the braising liquids for more flavor. To reduce, remove the shanks and shred with a fork. Set the meat aside. Use a fine mesh strainer to separate the solids from the liquids. Discard the vegetables and pour the strained liquid back into the Dutch oven along with the shredded meat.
- Place the Dutch oven back on the stovetop over medium heat. Simmer until the sauce has reduced to your desired flavor. Taste and season with additional salt and pepper if needed. Serve over mashed potatoes, grits, or polenta.
Note: If using a crockpot, brown all the ingredients in a cast iron skillet first. Be sure to deglaze with some liquid before transferring everything to a crockpot. Cook over the lowest heat setting until tender.
Too many hunters throw their shank meat in the grind pile or to the dogs. Instead, maybe try braising them whole in with herbs, onion, and red wine. When given time, this method will transform shanks into a fork-tender piece of meat. It’s one of the most satisfying meals to eat on a cold winter day.
A whole, bone-in shank from a small deer or antelope will tenderize beautifully without much trimming. I used my antelope from this past fall at the Wyoming Women’s Antelope Hunt and it was the perfect size for this recipe. If you have shanks from something larger like an elk, you might want to use a saw to cut them into smaller pieces for faster cooking.
Ingredients
- 2 hindquarter shanks from an antelope or deer, or 1 shank from an elk
- Cooking oil
- 1 large yellow onion, diced
- 2 carrots, sliced
- 2 celery sticks, sliced
- 6 cloves of garlic, minced
- 1 tbsp. tomato paste
- 2 tbsp. all-purpose flour
- 1 1/2 cups dry red wine, plus extra if needed
- 4 cups venison or beef stock, plus extra if needed
- 2-3 sprigs of fresh thyme or rosemary
- 1-2 bay leaves
- Kosher salt and cracked black pepper
Also works with
Special equipment
Preparation
- You can keep shanks from an antelope or deer whole. A large elk shank will probably need to be cut in half or thirds. Season the shanks generously with salt and pepper up to two days in advance. Pre-heat an oven between 250 to 300 degrees. Keep in mind that the lower the heat setting, the longer it will take to tenderize. However, a low temperature will ensure juiciness, whereas high temperatures can dry out the meat.
- Heat a large Dutch oven or cast iron skillet over medium-high heat. Drizzle enough cooking oil to lightly cover the bottom of the pan and brown the shanks on all sides. Remove and set aside.
- Add another tablespoon of oil if needed and sauté the yellow onions. Once they begin to brown and soften, add the carrots, celery, and garlic. Season with a few pinches of salt and fresh cracked pepper. Cook a few additional minutes, then stir in the tomato paste. Once incorporated, sprinkle in the flour and mix.
- Return the shanks to the pot and deglaze with red wine and stock. The braising liquid should come a third to halfway up the pot. If it doesn’t, add more stock or wine.
- Drop in the fresh herbs and cover the Dutch oven with a lid. Transfer to the oven.
- Cook for 5 to 7 hours, or until the shanks are fork tender.
- When the meat is tender, pull the pot from the oven and let it rest for at least 30 minutes before serving. At this point, you have the option to serve as is with all the vegetables in the pot, or reduce the braising liquids for more flavor. To reduce, remove the shanks and shred with a fork. Set the meat aside. Use a fine mesh strainer to separate the solids from the liquids. Discard the vegetables and pour the strained liquid back into the Dutch oven along with the shredded meat.
- Place the Dutch oven back on the stovetop over medium heat. Simmer until the sauce has reduced to your desired flavor. Taste and season with additional salt and pepper if needed. Serve over mashed potatoes, grits, or polenta.
Note: If using a crockpot, brown all the ingredients in a cast iron skillet first. Be sure to deglaze with some liquid before transferring everything to a crockpot. Cook over the lowest heat setting until tender.